Sliced beef with spicy lard

Add in a pan a knob of butter and herbs and heat. Insert the entrecôte and cook 2 minutes per side. Once cooked, let it rest for 34 minutes. Beat the lard in a mortar with thyme, pepper and rosemary until obtaining a creamy consistency. Spread the lard on the cooked entrecôte, add a drizzle of balsamic vinegar and serve.